Tag Archives: grain salad recipe

World Central Kitchen’s First Cookbook

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Chef Brooke Williamson's nourishing farro salad made with carrots and carrot juice.
Chef Brooke Williamson’s nourishing farro salad made with carrots and carrot juice.

It’s a good bet that following any disaster around the world no matter how far-flung, those jumping into action immediately after first responders are the chefs and volunteers of World Central Kitchen.

This global nonprofit was founded in 2010 by renowned Chef Jose Andres, who has a roster of restaurants around the United States.

After jumping into action to cook in Haiti after a devastating earthquake, he got the idea to create the organization. Since then, WCK has mobilized to serve more than 300 million meals worldwide.

Andres never expected that people would want recipes for the food served under those circumstances, he writes. But plenty did.

That’s what prompted “The World Central Kitchen Cookbook” (Clarkson Potter), of which I received a review copy. It was written by Andres and World Central Kitchen; with Sam Chapple-Sokol, editorial director of the Jose Andres Group.

All proceeds from the sale of the book will be donated to WCK’s emergency efforts.

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Tantalizing Farro and Tomato Salad with Fish-Sauce Vinaigrette

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This is bound to be your new favorite summer salad.
This is bound to be your new favorite summer salad.

If like me, you can’t get enough of nuoc cham — that zesty, indispensable Vietnamese dipping sauce for spring rolls, rice noodle salads, and so much more — you will go bonkers for this summery tomato and grain salad.

“Farro and Tomato Salad with Fish-Sauce Vinaigrette” takes a dressing with a similar profile as nuoc cham — minus the lime juice — to dress a colorful, bountiful mix of chewy, nutty farro grains with fresh heirloom tomatoes, crunchy cucumbers, and a lavish amount of fresh parsley and tarragon leaves.

The recipe is from Chef Joshua McFadden of Ava Gene’s in Portland, as published in Bon Appetit magazine.

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“Cooking For Good Times” — Sort Of

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Quinoa with cauliflower, olives, oranges, and herbs -- a dish for good times and more challenging ones.
Quinoa with cauliflower, olives, oranges, and herbs — a dish for good times and more challenging ones.

Ah, yes, it seems like a lifetime ago — though it was merely a few bewilderingly months back — that I was contemplating a trip to Chicago later this year.

How I looked forward to taking one of those architecture-themed boat ride tours on the lake that I’d heard so many good things about. How my husband was salivating at the thought of deep-dish pizza and loaded Chicago-style hot dogs. How I had looked forward to trying one of the restaurants by chefs Stephanie Izard and Paul Kahan. How I had already circled on my calendar the exact week I should start trying to snag a coveted reservation for my bucket-list meal at Alinea.

So much for that.

I have friends who swear they’re curtailing any traveling whatsoever until a vaccine is available to defeat this deadly virus. Me? I can’t say that getting on an airplane holds any appeal for the foreseeable future. If I do venture out of my area when restrictions are finally lifted, I think the car is the way to go, because I wouldn’t want to be too far from home with so many ifs, ands or buts still looming on this precarious horizon.

So for now, I’ll just experience Chicago vicariously, through Kahan’s newest cookbook, “Cooking for Good Times: Super Delicious, Super Simple” (Lorena Jones, 2019) by Kahan.

There’s a sweet irony to the title, isn’t there? Because many would say that we as far from good times as it gets.

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A Farro Salad to Fall For

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A lovely, lively grain salad to enjoy any time.

A lovely, lively grain salad to enjoy any time.

 

Grain salads and grain bowls are so very trending now.

Which is a wonderful development, given that we should all try to eat more grains because they are rich in nutrients. Plus, it doesn’t take a lot to get you full for quite awhile.

I love farro, an ancient wheat grain that cooks up delightfully chewy with a subtle toasted nutty flavor. It’s high in fiber, Vitamin B3 and zinc, too.

Normally, I cook it like risotto. But summer’s warm weather had me eyeing this recipe for “Farro Salad with Fennel, Radicchio, and Pistachios.”

It’s from the new cookbook, “One Pan, Two Plates: Vegetarian Suppers” (Chronicle Books), of which I received a review copy. The book is by cooking school teacher and caterer, Carla Snyder.

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Strawberry Tabbouleh — It’s A Thing

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Tabbouleh -- with strawberries. And you will love it.

Tabbouleh — with strawberries. And you will love it.

Who put strawberries in my tabbouleh?

Food blogger Sara Forte, that’s who.

And I’m grateful that she did.

I love tabbouleh, but I don’t think I would have ever thought to substitute fresh strawberries for the usual tomatoes in it.

The recipe for “Strawberry Tabbouleh” is from her new cookbook, “The Sprouted Kitchen Bowl + Spoon” (Ten Speed Press), of which I received a review copy.

Forte of Southern California is the creator of the beautiful blog, Sprouted Kitchen, which features photos by her husband, Hugh Forte. Her recipes are all about healthful, wholesome and seasonal.

SproutedKitchen

As the name implies, this book spotlights recipes that are typically served in one bowl such as “Pumpkin Pie Steel-Cut Oats,” “Herby Picnic Potato Salad,” and “Seared Scallops in Thai Broth.”

Her “Strawberry Tabbouleh” can be made with the traditional bulgur or quinoa for a gluten-free version.

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